Wednesday, May 19, 2010

Wedding Rehearsal Dinner

We hosted our wedding rehearsal dinner at our dear friends' home down the street for about 40 people. In addition to all of our other preparations for the wedding, which was the following day, in retrospect it was probably not the best idea, but it turned out really well.

The week before the wedding, David decided we needed a new stove. It stopped working two days before the wedding, which sent me into a bit of a panic. Thankfully, a friend called and said she was going to make the cupcakes for me (from my own blog recipe!) and have her husband deliver them to D so that I didn't have to worry about it. Making everything for this dinner was a real source of pride for me, but I let it go on the dessert and it really was a godsend. I will forever be grateful to Deb.

This is what was on the menu:


Pickled eggs
Cheese and crackers
Spiced nuts


Green salad with homemade sprouts
Roasted vegetable couscous
Kalamata olive sourdough bread

Main Course

Grass-Fed Beef Shishkebabs served with either Teryaki Sauce, or Chipotle Sauce (homemade)
*made with beef cubes, pineapple chunks, cherry tomatoes, mushrooms, red onions, and green peppers


Carrot cupcakes

I think folks enjoyed the food and appreciated the effort.

Potato Salad To Go!

We're off to another frisbee tournament this weekend on Long Island, so I put the leftovers to use in some yummy potato salad for us to nosh on at the field. Mayonnaise-based salads are never a good idea for a hot day, so I made this recipe up with olive oil, rice wine vinegar, and mustard. This kind of a salad is best made one or two days before you plan to eat it, although it's great fresh too.

Fresh Dill and Radish Potato Salad

6 medium potatoes (I used some butter potatoes from the farmer's market)
6 large cherry tomatoes
2 stalks of celery
4 nice sized radishes
1 scallion
2 hard boiled eggs
1/2 cucumber
2 tbsp chopped fresh dill
1 tbsp dijon mustard
1 tbsp rice wine vinegar
1 tbsp olive oil
healthy dash of salt and pepper

Make two hard boiled eggs and pop in the fridge to cool down. Boil the potatoes until tender. Drain and pop in the fridge (or freezer, depending on how quick you chop!) Chop up the vegetables. Chop the potatoes into at least six pieces each. Chop up the hard boiled eggs into small pieces, Mix the whole lot together really well. Refrigerate for at least a day.

Easy peasy.